Chiswick has, shockingly, nailed it. The wood-let go pizzas are epic – thin and fresh, with chewy outside layers, and graced with layers of sharp tomato sauce, overflowing mozzarella and a delectable chaos of garnishes. Pick a X-expansive, and you can go creamer on fixings. The Beast is brilliantly hot and substantial, piled with pepperoni, smoked ham and hotdog.
Charging itself as a 'superveloce Italiana', this mechanical looking flask truly serves pizza right now. A blazing ringer summoned us to the counter to gather our own under four minutes subsequent to requesting. The menu records every one of the works of art nearby a few later outsiders, for example, the bianca, free of tomato and with extraordinary rosemary and garlic sharpness. Prepared in the huge igloo-like broiler, the pizza bases we attempted were consistently thin and light with a fresh outside layer.
This pocket-sized pizzeria puts genuine heart into its offerings. Proprietors Angelo and Pasquale, discovering no place in London to coordinate the pizza of their childhood, begin reproducing a cut of Naples in W5. Everything from the wood-let go broiler to the Caputo flour is imported; the delicately salted batter is given a 24-hour rise; the tomatoes smashed by hand. Also, fortunate west London – Santa Maria has opened a moment stonking branch in Walham Green.
Sodo's look is somewhat unpleasant around the edges. However, it's the pizza, obviously, that is the genuine draw. Margheritas never have a considerable measure to hole up behind and our own here was eminent: the Neapolitan-style sourdough (Sodo, geddit?) base was thin, fresh, flavorful, and finished with good quality tomato, mozzarella and new basil. The 'winter goat' was far and away superior, with goat's cheddar, walnuts, caramelized onions and olives scattered generously.
Theo's is a comparable set-up to any semblance of Franco Manca, dishing up Neapolitan-style sourdough pizzas and next to no else. In any case, this joint has made itself the crown pie-ruler of Camberwell, with outsides that are delicate and chewy to finish everything and fresh underneath. Garnishes incorporate aubergine, anchovies and different sorts of pork – and come heaped high. Pies extend in cost from £6.50 for the margherita to £10 for meatier alternatives.
Voodoo Ray's initially become famous by serving truly delectable pizza by-the-cut to alcoholic Dalston revelers. The hours are more early-morning than late-night, the cuts are monstrous, and the menu peruses like an aesthetic corrosive outing. The King Tubby offers an innovative blend of fennel-injected wiener, fresh kale and caramelized onion. Or on the other hand vegetarians can eat their hearts out with a Queen Vegan crosswise over Dalston, Camden and Shoreditch branches.
Opened by Highbury local people Gianluca and Claudio, Zia Lucia serves up an out-dated Italian family devour in a contemporary setting. Diverse batters give the menu its USP: there's a delightfully nutty wholemeal alternative, a noteworthy looking vegetable charcoal one, and even a without gluten hull. Fixings are for the most part the all the more intriguing works of art – 'nduja, aubergines, broccoli and bit ham (not at the same time) – in addition to a couple of haute Italian choices as well.